Creamy Low-Carb Orzo with Asparagus and Sun-Dried Tomatoes
Creamy Low Carb Risoni with Asparagus and Sun-dried Tomatoes is a pasta dish inspired by risotto, but without rice.
Low Carb Risoni are rice-shaped pasta: they are not actual rice, but a small format perfect for creamy and "risotto-style" preparations.
In this recipe, asparagus forms the vegetable base, Parmesan and butter provide creaminess, while sun-dried tomatoes add a savory and intense note.
The result is a creamy, elegant dish with very few carbohydrates compared to a traditional risotto.
👉 For this recipe, you can use our Low Carb Risoni.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low Carb Risoni | 120 g |
| Cleaned asparagus | 200 g |
| Sun-dried tomatoes, no added sugar, well-drained | 16 g |
| Grated Parmesan cheese | 30 g |
| Butter | 20 g |
| Extra virgin olive oil | 12 g |
| Light vegetable broth without sugar or hot water | approx. 450-500 g |
| Garlic | 1 clove, optional |
| Black pepper | to taste |
| Salt | to taste |
Preparation time
Preparation: 12 minutes
Asparagus cooking: 8 minutes
Low Carb Risoni cooking: 10 minutes
Creaming: 2 minutes
Total time: approx. 25-30 minutes
Servings: 2
How to prepare creamy Low Carb Risoni with asparagus and sun-dried tomatoes
1. Prepare the asparagus
Wash the asparagus and remove the tougher ends.
Cut off the tips and set them aside.
Slice the stalks into thin rounds.
The tips will be used to give texture to the dish, while the stalks will be used to create the cream.
2. Cook the asparagus
In a pan, heat the extra virgin olive oil with a clove of garlic, if using.
Add the asparagus stalks and cook for about 5-6 minutes with a little hot water or light broth.
Then add the tips and cook for another 2 minutes.
The tips should remain whole and slightly crisp.
Remove the tips from the pan and set them aside.
Remove the garlic.
3. Prepare the asparagus cream
Blend the asparagus stalks with a little hot water or broth until a smooth cream is obtained.
It should not be too liquid: it should be used to cream the Risoni, not to turn the dish into a soup.
Set the cream aside.
4. Prepare the sun-dried tomatoes
Cut the sun-dried tomatoes into thin strips.
If they are very salty, pat them dry well or rinse them quickly and dry them.
Use sparingly: they should add intensity, not overpower the dish.
5. Cook the "risotto-style" Low Carb Risoni
Pour the Low Carb Risoni into a wide saucepan.
Add a little hot broth or hot water at a time, stirring gently.
Cook for about 10 minutes, adding more liquid as needed.
The cooking process should be similar to that of a risotto: liquid added gradually and a creamy final consistency.
6. Add the asparagus cream
Halfway through cooking, add the asparagus cream.
Stir well and continue cooking, adding a little hot liquid if necessary.
The Risoni should remain creamy, not soupy.
7. Cream off the heat
When the Risoni are cooked, turn off the heat.
Add the cold butter in small pieces and the grated Parmesan cheese.
Stir gently until a soft and enveloping cream is obtained.
If necessary, add a tiny bit of hot broth to adjust the consistency.
8. Complete the dish
Add the asparagus tips and the sun-dried tomato strips.
Finish with black pepper.
Taste before adding more salt: Parmesan and sun-dried tomatoes already provide saltiness.
Serve immediately.
Chef's tips
Do not use cream or fresh cheeses: the creaminess should come from the blended asparagus, butter, and Parmesan.
Sun-dried tomatoes are very concentrated: it's best to use them sparingly and cut them thinly, so they distribute well in the dish.
If using sun-dried tomatoes not in oil, rehydrate them briefly in warm water, then dry them thoroughly.
The broth should be simple and without added sugars, starches, or maltodextrins.
For a more elegant version, keep some asparagus tips whole for garnish.
Low carb considerations
Asparagus is a suitable vegetable for a low-carb recipe.
Sun-dried tomatoes, however, are more concentrated than fresh tomatoes: they naturally contain more sugars and carbohydrates per 100g.
This is why they are used in reduced quantities in the recipe: 16 g for 2 people.
Avoid sun-dried tomatoes with added sugars, glazes, sweet marinades, or uncontrolled seasonings.
Estimated nutritional values per 100 g of complete cooked dish
Estimated values considering a final cooked dish weight of approximately 520 g.
| Nutritional Value | Per 100 g |
|---|---|
| Energy | 137 kcal |
| Energy | 574 kJ |
| Fat | 7.4 g |
| of which saturates | 3.4 g |
| Carbohydrates | 3.0 g |
| of which sugars | 1.9 g |
| Fiber | 15.0 g |
| Protein | 6.9 g |
| Salt | 0.45 g |
Note on nutritional values
The nutritional values are an estimate calculated for the complete recipe, considering:
- 120 g of dry Low Carb Risoni;
- 200 g of cleaned asparagus;
- 16 g of sun-dried tomatoes without added sugar;
- 30 g of Parmesan cheese;
- 20 g of butter;
- 12 g of extra virgin olive oil;
- final cooked weight of approximately 520 g.
Values may vary based on the brand of sun-dried tomatoes, the degree of draining, the broth used, the amount of salt added, and the water absorbed by the Risoni during cooking.
To maintain a cleaner low-carb profile, choose sun-dried tomatoes without added sugars and use a simple broth, free of starches, maltodextrins, or sugars.
To learn more
To make the best use of our low-carb pasta, from cooking to choosing the most suitable format, you can also read the complete guide: Low carb pasta: what it is, how to cook it and how to choose the right one.
👉 Discover all formats in the Artisan Low Carb Pasta collection.